I keep coming back to this Vegan Bún Chay for its tangle of cool noodles, crisp veggies, fresh herbs, and punchy sauce. Every bowl lands bright, crunchy, and wildly satisfying.

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I’m obsessed with Vegan Bún Chay because it hits every craving I have at once: cool, crunchy, tangy, fresh, salty, and a little sweet. I love the way rice vermicelli noodles turn slippery and light under all that punchy dressing, while extra firm tofu brings the bite I actually want in a salad.

And the whole bowl feels alive. Sharp herbs, crisp veg, saucy strands, messy forkfuls.

But what really gets me is the contrast, soft noodles against crunch, bright acid against savory richness. I could eat this for lunch all week and still want more by Friday.

No joke.

Ingredients

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Rice vermicelli keeps it light, springy, and perfect for soaking up dressing.
Pressed tofu brings the protein, with crispy edges if you treat it right.
Soy sauce or tamari adds that salty, savory backbone you’ll totally notice.
Maple syrup or brown sugar softens the sharp stuff without making it candy.
Carrots and daikon bring crunch, color, and that quick-pickle zing.
Cucumber cools everything down, especially when the chilies show up.
Greens make the bowl feel fresh, not like a noodle brick.
Bean sprouts add snap.
Basically, they’re tiny crunch machines.
Mint, cilantro, and Thai basil make it taste bright and super alive.
Scallions give a mild onion bite without taking over the whole bowl.
Roasted peanuts add crunch, richness, and a little snacky happiness.
Fried shallots are the crispy topping you’ll want extra of.
Garlic, lime, vinegar, and chilies make the dressing punchy and bold.
Plus sesame oil or hoisin can add cozy depth if you’re feeling it.

Ingredient Quantities

8 ounces rice vermicelli noodles

14 ounces extra firm tofu, pressed

2 tablespoons vegetable oil

3 tablespoons soy sauce or tamari

1 tablespoon maple syrup or brown sugar

1 cup carrots, julienned

1 cup daikon radish, julienned

1/2 cup rice vinegar

3 tablespoons granulated sugar

1 teaspoon kosher salt

1 medium cucumber, thinly sliced or julienned

4 cups mixed salad greens or torn lettuce leaves

1 cup fresh bean sprouts

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1/4 cup fresh Thai basil leaves

3 scallions, thinly sliced

1/3 cup roasted peanuts, roughly chopped

1/4 cup fried shallots (store bought or homemade)

3 cloves garlic, minced

2 fresh red chilies or 1 teaspoon red pepper flakes, to taste

1/4 cup lime juice (about 2 limes)

2 tablespoons rice vinegar for dressing

2 tablespoons water for dressing

1 tablespoon toasted sesame oil, optional

1 tablespoon hoisin sauce, optional

How to Make this

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1. Press tofu for 20 minutes, then cut into 1/2 inch cubes or strips.

2. Whisk together 3 tablespoons soy sauce or tamari, 1 tablespoon maple syrup or brown sugar, minced 3 cloves garlic, sliced red chilies or red pepper flakes, 1 tablespoon toasted sesame oil if using, and 1 tablespoon hoisin sauce if using; toss tofu in the marinade and let sit 10 minutes.

3. Cook 8 ounces rice vermicelli noodles according to package directions, drain, rinse under cold water, and set aside.

4. Make quick pickles: combine 1/2 cup rice vinegar, 3 tablespoons granulated sugar, and 1 teaspoon kosher salt; add julienned 1 cup carrots and 1 cup daikon radish, toss and let sit at least 10 minutes.

5. Heat 2 tablespoons vegetable oil in a skillet over medium high heat and pan fry marinated tofu until golden and crisp on all sides, about 8 to 10 minutes; remove and keep warm.

6. Whisk dressing: 1/4 cup lime juice, 2 tablespoons rice vinegar for dressing, 2 tablespoons water, a pinch of sugar from the jar if needed, and additional salt or chili to taste.

7. Assemble bases: divide 4 cups mixed salad greens or torn lettuce and cooked noodles among bowls or a large platter.

8. Top with fried tofu, pickled carrots and daikon, 1 cup fresh bean sprouts, 1 medium cucumber thinly sliced or julienned, 1/2 cup fresh mint, 1/2 cup cilantro, 1/4 cup Thai basil, and 3 sliced scallions.

9. Sprinkle with 1/3 cup roasted peanuts and 1/4 cup fried shallots for crunch.

10. Drizzle dressing over each bowl just before serving and garnish with extra chilies or red pepper flakes if desired.

Equipment Needed

1. Cutting board
2. Chef knife
3. Tofu press or heavy pan with plates and weights
4. Large pot for noodles
5. Colander or sieve
6. Large skillet or frying pan
7. Mixing bowls (small and medium)
8. Whisk and measuring spoons/cups
9. Tongs or slotted spatula

FAQ

Can I make this ahead of time? Yes. Prepare the pickled vegetables and dressing up to 2 days ahead, press and marinate the tofu the day before, and store components separately in airtight containers. Assemble just before serving so noodles and greens stay crisp.

How do I get tofu extra crisp? Press tofu for 20 to 30 minutes to remove moisture, cut into strips or cubes, toss with soy sauce and a little oil, then pan fry in a hot skillet without crowding until all sides are deep golden. You can also bake at 425 F on a parchment lined sheet for 25 to 30 minutes, flipping once.

Can I make this gluten free? Yes. Use tamari or a certified gluten free soy sauce and check that hoisin and fried shallots are labeled gluten free. Rice vermicelli is naturally gluten free but check the package.

Any good substitutions for herbs or vegetables? Yes. Swap basil for Thai basil alternatives like sweet basil in a pinch, use arugula or baby spinach for greens, and replace daikon with thinly sliced jicama or apple for crunch and sweetness.

How do I control the heat level? Adjust spicy chilies or use red pepper flakes to taste. Remove seeds from fresh chilies for milder heat. Provide chili on the side so guests can customize.

How long does leftovers keep and how do I reheat? Store components separately for up to 3 days in the fridge. Reheat tofu gently in a skillet or oven to restore crispness and serve over cold noodles and fresh herbs, or enjoy chilled for a different texture.

Vegan Bún Chay (Vietnamese Noodle Salad) Recipe Substitutions and Variations

Rice vermicelli noodles:
- Thin rice sticks or pad thai rice noodles, cooked briefly
- Soba noodles for nuttier flavor (use gluten free if needed)
- Shirataki noodles for lower carbs
Extra firm tofu:
- Tempeh, sliced and marinated for a chewier texture
- Firm seitan for a meatier bite
- Grilled king oyster mushrooms, sliced, for a savory umami option
Roasted peanuts:
- Toasted cashews for a creamier crunch
- Sliced almonds for a lighter, crisp texture
- Sunflower seeds for a nut free alternative
Rice vinegar (for pickles and dressing):
- Apple cider vinegar, slightly fruitier
- White wine vinegar, milder and bright
- Light lemon juice for a fresher citrus tang

Pro Tips

1. Press the tofu longer if you can, then pat dry before marinating so it soaks up more flavor and crisps better in the pan. Cold oil and a very hot skillet help create a crunchy exterior while keeping the inside tender.

2. Make the quick-pickles ahead and let them chill for at least 30 minutes. The acidity brightens the whole bowl and gives a nice contrast to the fried tofu and noodles.

3. Rinse the cooked rice vermicelli thoroughly under cold water and toss with a little sesame oil or neutral oil to keep the strands separate and prevent clumping when you assemble.

4. Toast the peanuts briefly in a dry skillet and heat the fried shallots in the oven for a few minutes if store bought. Warming them brings out more aroma and gives better texture when sprinkled over the final dish.

Vegan Bún Chay (Vietnamese Noodle Salad) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I keep coming back to this Vegan Bún Chay for its tangle of cool noodles, crisp veggies, fresh herbs, and punchy sauce. Every bowl lands bright, crunchy, and wildly satisfying.

Servings

servings

Calories

658

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Tofu press or heavy pan with plates and weights
4. Large pot for noodles
5. Colander or sieve
6. Large skillet or frying pan
7. Mixing bowls (small and medium)
8. Whisk and measuring spoons/cups
9. Tongs or slotted spatula

Ingredients

8 ounces rice vermicelli noodles
14 ounces extra firm tofu, pressed
2 tablespoons vegetable oil
3 tablespoons soy sauce or tamari
1 tablespoon maple syrup or brown sugar
1 cup carrots, julienned
1 cup daikon radish, julienned
1/2 cup rice vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt
1 medium cucumber, thinly sliced or julienned
4 cups mixed salad greens or torn lettuce leaves
1 cup fresh bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh Thai basil leaves
3 scallions, thinly sliced
1/3 cup roasted peanuts, roughly chopped
1/4 cup fried shallots (store bought or homemade)
3 cloves garlic, minced
2 fresh red chilies or 1 teaspoon red pepper flakes, to taste
1/4 cup lime juice (about 2 limes)
2 tablespoons rice vinegar for dressing
2 tablespoons water for dressing
1 tablespoon toasted sesame oil, optional
1 tablespoon hoisin sauce, optional

Directions

Press tofu for 20 minutes, then cut into 1/2 inch cubes or strips.
Whisk together 3 tablespoons soy sauce or tamari, 1 tablespoon maple syrup or brown sugar, minced 3 cloves garlic, sliced red chilies or red pepper flakes, 1 tablespoon toasted sesame oil if using, and 1 tablespoon hoisin sauce if using; toss tofu in the marinade and let sit 10 minutes.
Cook 8 ounces rice vermicelli noodles according to package directions, drain, rinse under cold water, and set aside.
Make quick pickles: combine 1/2 cup rice vinegar, 3 tablespoons granulated sugar, and 1 teaspoon kosher salt; add julienned 1 cup carrots and 1 cup daikon radish, toss and let sit at least 10 minutes.
Heat 2 tablespoons vegetable oil in a skillet over medium high heat and pan fry marinated tofu until golden and crisp on all sides, about 8 to 10 minutes; remove and keep warm.
Whisk dressing: 1/4 cup lime juice, 2 tablespoons rice vinegar for dressing, 2 tablespoons water, a pinch of sugar from the jar if needed, and additional salt or chili to taste.
Assemble bases: divide 4 cups mixed salad greens or torn lettuce and cooked noodles among bowls or a large platter.
Top with fried tofu, pickled carrots and daikon, 1 cup fresh bean sprouts, 1 medium cucumber thinly sliced or julienned, 1/2 cup fresh mint, 1/2 cup cilantro, 1/4 cup Thai basil, and 3 sliced scallions.
Sprinkle with 1/3 cup roasted peanuts and 1/4 cup fried shallots for crunch.
Drizzle dressing over each bowl just before serving and garnish with extra chilies or red pepper flakes if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.